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Try Chef Eddie Jackson’s roasted Delicta squash with herb salad recipe featured in our “Tamron’s Tasting Menu” episode!
INGREDIENTS
- 2 delicata quash seeded and cut into 1/4 inch half moons
- 1 stick unsalted butter
- 1 tsp turmeric
- 1 tsp cumin seeds
- 4-5 cardamon pods
- 1 tsp paprika
- 1 star anise
- 2 tbsp maple syrup
Herb salad
- 1 cup cilantro leaves
- 1 cup mint leaves
- 1 cup basil leaves
- 1 cup arugula
- 1/4 cup dried cranberries
- 1 red apple diced
- 1/4 cup pepitas
- 1/2 cup feta cheese (optional)
Maple Vinaigrette
- 2 tbsp maple syrup
- 1 tbsp Dijon
- 2 tbsp apple cider vinegar
- 1/3 cup olive oil
- Salt and pepper to taste
DIRECTIONS
- In a small sauce pan over medium heat gently toast spices 1-2 mins.
- Add butter and reduce heat to low.
- Once butter is melted remove from heat.
- Toss squash with half butter mixture.
- Season with salt and pepper.
- Roast 425 for 20-25 mins flipping halfway.
- Squash should be slightly charred around edges and fork tender.
- Remove from oven and brush remaining butter mixture on squash.
- While squash cooks prepare salad.
- In a bowl combine all vinaigrette ingredients. WISK just until combined.
- In a bowl combine all salad ingredients with half dressing mixture. Toss.
- Arrange squash and greens on a serving platter drizzle with remaining dressing followed by maple syrup.
